Food Without Borders

Red Snap­per is one of the most prized native fish to the Texas Gulf Coast region. It can be pre­pared in just about any­way. It’s my pre­ferred fish for fry­ing, bak­ing, or broil­ing. I pur­chase the whole fish, then use the head to make a stock. The stock is later used for sauces or soups. […]

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Ok, so if you live in Hous­ton, please don’t tell my mama that I made backed mac­a­roni and cheese with­out using yel­low cheese. We South­ern­ers love our mac ‘n cheese. So much that you will find it on the menu of many high-end restau­rants — of course it will be made using truf­fles, aged Gouda  […]

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Flat bread prepa­ra­tions can be as ver­sa­tile as piz­zas. Feel free to exper­i­ment with your own flavour pro­files to come up with your own favourite. 2 chicken breasts brined (recipe below) 6 tbsp olive oil 4 home made or store bought flat bread, approx­i­mately 10″ long. 1 cup no salt tomato sauce 1/2 cup diced red onions […]

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I talk with a lot peo­ple who are unsure what to do with ground bison aka buf­falo. Ground bison is well known as being a leaner and often an organic sub­sti­tute for reg­u­lar ground beef. Beyond this, bison does have a dis­tinct taste that is dif­fer­ent than it’s beef coun­ter­part; it just needs to be […]

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I recently came across a recipe tucked in the back of Cooks Coun­try mag­a­zine for choco­late zuc­chini cake. We adapted a lit­tle to make muffins. We pre­fer all our desserts less sweet so that they can be served with tea, cof­fee, and to a 3 year old.

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Thien Ahn is one of Houston’s best Viet­namese restau­rants. I fre­quented this eatery often , since it was deli­cious, a great value, and only a trol­ley ride away from my office. How times have changed. The shut­tle is no more and Thien Ahn has moved a few blocks away. It was once located in the […]

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There’s not a per­son in the south who hasn’t had pecan pie. Pecan pie is an inte­gral part of the cul­ture of south­ern US and Texas . Pecan pies are made through­out in the south. They are espe­cially made and served at Easter, Thanks­giv­ing, and Christ­mas. Grow­ing up, every­one knew my mother for her pecan pies, as well as for her cakes.

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While vis­it­ing Tokyo and Kyoto I made every attempt pos­si­ble to only eat Japan­ese food. After a week or so this can become a daunt­ing task. I was very happy to find “Japan­ese spaghetti”. Usu­ally it is made with a cheesy mari­nara. The meat is often pork or tuna. I like to make this dish […]

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These ched­dar and tar­ragon bis­cuits have a anglo-french flavour. I pre­fer to use 2 year aged sharp ched­dar as it com­bines well with tarragon’s flow­ery sweet­ness. 2 ounces non-salted but­ter 4 ounces sharp ched­dar cheese 3 tbsp. all pur­pose flour 1/4 tsp. dried chopped tar­ragon 1/2 tsp. salt Pre-heat an oven to 350°F Soften the but­ter, then stir until creamy. […]

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This is a deli­cious dish worth the work and wait. It is usu­ally made for spe­cial occa­sions — likes Fies­tas. This is the dish which wel­come me to the Philip­pines on my first visit.

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